Recipe: Hot cider toddy

Hot cider toddy

Kirk McKoy / Los Angeles Times

(Kirk McKoy / Los Angeles Times)

Hot cider toddy

Total time: 10 minutes

Servings: 1

Note: Adapted from Marcos Tello, 1886. For the apple juice, peel and core any type of apple and feed through a juicer. Strain and store, covered, in the refrigerator. Alternatively, unfiltered fresh apple juice can be found in the refrigerated section of well-stocked supermarkets.

1 1/2 ounces bonded Apple Jack

1/4 ounce maple syrup (or more as desired, depending on the tartness of your apple juice)

6 ounces hot fresh-pressed apple juice (heated in a tea kettle)

3 slices crab apple for garnish, very thinly sliced

Grated cinnamon for garnish

Cinnamon stick for garnish

Into an 8-ounce glass mug, pour the Apple Jack and maple syrup. Top off with the hot apple cider, and stir gently with a spoon. Garnish with slices of crab apple, freshly grated cinnamon and a cinnamon stick.